The dinner hubby and I had at Dylan Prime last night was the kind of event that will make me miss NYC (since we're moving in January).
Enjoyed just about everything about the place. The warm lighting. The friendly hostess. The nice waiter. (Only the coatcheck girl was a little annoying. So we decided to hold on to our coats...)
We were seated at a spacious booth. Restaurant seemed about 85% full. No tourists. I'd say most of the clientele consisted of the financial crowd...possibly from Smith Barney nearby? So there was a bustling noise, but that did not bother us. Added to the NYC vibe.
The music was a very quirky mix: old U2, old New Order, Buena Vista Social Club, The Cars...Great, because you did not know what to expect next.
I started out with the Bellini (champage with white peach puree), and hubby had the New Yorker martini w/ Russian vodka and blue cheese-stuffed olives. His martini was quite potent. In fact, he did not have to have another drink for the rest of the meal!
We started off splitting the fondue appetizer. Great for a cold night like yesterday night. It came with cubes of bread and chunks of green apple.
Hubby had the Carperbagger's Steak: a filet mignon stuffed with oysters and topped with a Guiness and brown sugar sauce. Unique taste, but I preferred my simple filet mignon (done medium rare). I got the smaller 7 oz. size, which to me, was still huge! (You can also get the 11 0z. portion.)
I had a hard time deciding between the Bordelaise or Buerre Blanc Black Truffle sauce, so our cool waiter Sebastian brought me a side of both sauces...nice! The Black Truffle sauce won by a mile...loved the buttery taste.
Tender, high-quality steaks all around. WE HAD NO ROOM FOR DESSERT!
Only disappointment was the creamed spinach. I usually love this side item, but their spinach was sitting in a pool of cream sauce. I know creamed spinach is not the lightest dish, but done this way, it really became TOO HEAVY and liquidy.
We were so full that we decided to walk all the way home--from Tribeca to the West Village--in the cold. A nice way to end a decadent meal in NYC...